Grandma Marion's Spicy Crisp Gingersnap Cookies
There's nothing quite like the comforting aroma of warm gingersnap cookies wafting through the house during the fall season. This recipe, inspired by my beloved Grandma Marion's timeless treat, is a delightful blend of spices and sweetness that perfectly captures the essence of autumn. Each cookie is crisp on the outside with a chewy center, delivering a warm and spicy flavor that dances on your palate. Ideal for family gatherings, holiday celebrations, or just a cozy evening at home with a cup of tea, these cookies are sure to become a cherished favorite. I've tested this recipe numerous times and it consistently yields perfect results. Join me in creating these irresistible cookies that are bound to bring joy to any occasion!
80
Servings
180
Calories
15
Ingredients
Ingredients
Flour
2 1/2 cups (All-purpose, sifted)
Baking soda
2 teaspoons (N/A)
Salt
1/2 teaspoon (N/A)
Unsalted butter
12 tablespoons (Melted and browned)
Ground ginger
2 tablespoons (N/A)
Ground cinnamon
1 teaspoon (N/A)
Ground cloves
1/4 teaspoon (N/A)
Black pepper
1/4 teaspoon (N/A)
Cayenne pepper
1/8 teaspoon (N/A)
Brown sugar
1 1/4 cups (Packed)
Molasses
1/4 cup (N/A)
Fresh ginger
2 tablespoons (Finely grated)
Large egg
1 (N/A)
Egg yolk
1 (N/A)
Granulated sugar
1/2 cup (For rolling)
Instructions
1
Preheat your oven to 300°F (150°C) and adjust the racks to the upper-middle and lower-middle positions. Line three cookie sheets with parchment paper or lightly spray them with non-stick cooking spray.
2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3
In a 10-inch skillet over medium heat, melt the butter. Once melted, reduce the heat to medium-low and cook until the butter begins to brown, about 2 to 4 minutes. Remove from heat and transfer the butter to a large mixing bowl.
4
To the warm butter, add the ground ginger, cinnamon, cloves, black pepper, and cayenne pepper. Whisk until well combined. Allow the mixture to cool slightly for about 2 minutes.
5
Stir in the brown sugar, molasses, and finely grated fresh ginger until fully integrated. Then whisk in the whole egg and egg yolk until smooth.
6
Gradually add the flour mixture, stirring gently until just combined. Be careful not to overmix.
7
Cover the dough with plastic wrap and refrigerate until firm, about 1 hour.
8
Once chilled, take approximately one teaspoon of dough and roll it into a 1-inch ball. Roll each ball in granulated sugar to coat, then place on the prepared cookie sheets about 2 inches apart (approximately 20 cookies per sheet).
9
Bake the cookies for 15 minutes, rotating the cookie sheets halfway through the baking time for even browning. After baking, transfer the cookies to a wire rack to cool completely before enjoying.
Nutrition Information
10.2
Fat
25.8
Carbs
1.8
Protein
0.5
Fiber
12.1
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Grandma Marion's Spicy Crisp Gingersnap Cookies?
These are autumn-inspired cookies featuring a blend of warm spices, a crisp exterior, and a chewy center.
What temperature should the oven be set to?
The oven should be preheated to 300°F (150°C).
How many cookies does this recipe yield?
This recipe makes approximately 80 cookies.
What type of flour is required?
The recipe calls for 2 1/2 cups of sifted all-purpose flour.
How is the butter prepared for the dough?
The butter is melted and then browned in a skillet for 2 to 4 minutes before being added to the mix.
How much ground ginger is in the recipe?
The recipe uses 2 tablespoons of ground ginger.
Does this recipe use fresh ginger?
Yes, it includes 2 tablespoons of finely grated fresh ginger.
What spices provide the heat in these cookies?
The heat comes from a combination of ground ginger, black pepper, and cayenne pepper.
How long should the dough chill before baking?
The dough should be refrigerated for about 1 hour until firm.
What size should the dough balls be rolled into?
Roll the dough into 1-inch balls, which is roughly one teaspoon of dough each.
Should the cookies be coated in sugar?
Yes, each dough ball should be rolled in granulated sugar before baking.
How long do the cookies bake for?
The cookies bake for 15 minutes.
Is it necessary to rotate the baking sheets?
Yes, rotate the cookie sheets halfway through the baking time to ensure even browning.
What are the calories per serving?
There are 180 calories per serving.
How much fat is in one serving?
Each serving contains 10.2 grams of fat.
What is the carbohydrate count per serving?
There are 25.8 grams of carbohydrates per serving.
How much sugar is in each serving?
Each serving contains 12.1 grams of sugar.
Does the recipe use molasses?
Yes, it requires 1/4 cup of molasses.
How many eggs are needed?
The recipe calls for one whole large egg plus one additional egg yolk.
How much brown sugar is used?
The recipe uses 1 1/4 cups of packed brown sugar.
What should I do with the cookies after they finish baking?
Transfer them to a wire rack to cool completely.
How far apart should dough balls be placed on the sheet?
Place them approximately 2 inches apart.
How much baking soda is required?
The recipe requires 2 teaspoons of baking soda.
Is there any protein in these cookies?
Yes, there is 1.8 grams of protein per serving.
How much salt is used in the dough?
The recipe uses 1/2 teaspoon of salt.
What amount of ground cloves is included?
The recipe includes 1/4 teaspoon of ground cloves.
How much cayenne pepper is added?
The recipe calls for 1/8 teaspoon of cayenne pepper.
How much black pepper is used?
The recipe uses 1/4 teaspoon of black pepper.
How many ingredients are in this recipe in total?
There are 15 ingredients in this recipe.
Are these cookies good for holiday celebrations?
Yes, they are ideal for family gatherings, holiday celebrations, or cozy fall evenings.